Chicken Salmoriglio Recipe 😋❤️
Ingredients:
2 boneless, skinless chicken breasts (about 10–12 ounces each)
Marinade/Wet Rub:
Zest of 2 lemons
1 tablespoon finely minced garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Sauce:
Half of the marinade mixture
Juice of 2 lemons
1/4 cup fresh parsley, finely chopped
Breading:
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 eggs and 1 tablespoon water
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
For frying:
3 tablespoons butter
3 tablespoons extra virgin olive oil
3 tablespoons additional melted butter
Directions:
Start by making the marinade. Combine lemon zest, garlic, oregano, salt, and pepper in a small bowl. Rub this mixture all over the chicken breasts and let them marinate for at least 30 minutes.
In another bowl, mix together the flour, salt, and pepper for the breading. In a separate shallow dish, whisk the eggs with water.
In a third dish, combine the panko breadcrumbs and Parmesan cheese.
Dip each chicken breast first in the flour mixture, then in the egg wash, and finally coat thoroughly in the breadcrumb mixture.
Heat butter and olive oil in a large skillet over medium heat. Fry the breaded chicken cutlets for 4-5 minutes on each side, until golden brown and fully cooked.
While the chicken is cooking, prepare the sauce by mixing half of the marinade with lemon juice and fresh parsley in a bowl.
Once the chicken is cooked, remove from the pan and drizzle with the salmoriglio sauce.
Serve immediately, garnished with extra parsley if desired.
Prep time: 10 min | Cooking time: 20 min | Servings: 2 | Calories: 450 kcal per serving
Enjoy! ❤️
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